Corn casserole is a class holiday side dish, but it’s also a budget-friendly, super easy side for any dinner. Also known as corn pudding, this corn casserole recipe is all the best parts of cornbread in a slightly sweet baked spoon bread.
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Corn casserole, corn pudding and Kentucky spoon bread are all possible names for the same dish – Whole Corn, Creamed Corn, Sour Cream, Butter, Eggs and Jiffy Corn Muffin mix baked up into tender, slightly sweet cornbread casserole. It doesn’t get much simpler than that.
A classic holiday side traditionally served at Christmas and Easter, I’m here to show my support in enjoying this budget-friendly, but decadent side dish year-round!
Whole Corn: This recipe is traditionally made with canned corn because it is convenient and affordable, but you can absolutely use fresh or frozen corn. You’ll need two cups of whole corn. There is no additional prep if using fresh or frozen, and you don’t even have to adjust the baking time.
Creamed Corn: Any brand will work. You just need two cups (the equivalent of 1 – 15 oz can).
Sour Cream: Feel free to use whole fat or reduced fat. I feel that whole fat dairy products have a much better flavor, but the sour cream isn’t the star of this dish so the taste difference isn’t noticeable.
Butter: You can use salted or unsalted butter, whatever you have on hand. I cook with unsalted butter because I like to control the amount of salt that I add to a dish.
Eggs: This recipe is so forgiving that it doesn’t even really matter the size of your eggs. I say use Large because that is the most consistent size and it is the cheapest to purchase. If you have a couple of jumbo eggs, use them. It won’t hurt anything.
Jiffy Corn Muffin Mix: This is the only ingredient that calls for a specific brand. I have not made this recipe with generic corn muffin mix, but I am sure that it would work. Jiffy also has vegetarian and gluten-free varieties of their corn muffin mix if that appeals to you. You can also make your own cornbread mix.
- Large Mixing Bowl
- Mixing Spoon
- Can Opener
- Baking Dish
More Side Dish Recipes
How to Serve Corn Casserole
Corn casserole is a simple, yet delicious side dish that works well with any protein. The touch of sweetness from the corn muffin mix pairs really well with turkey, chicken or pork. It is also fantastic served with chili.
This dish bakes up to be almost cake-like and you can easily spoon servings. I like to serve it alongside savory roasts like Mississippi Roast or Slow Cooker Pork Loin.
Once baked, your corn casserole recipe can be stored in a covered container in the fridge for up to 5 days. You may also wrap in plastic wrap and aluminum foil and store in the freezer for up to 2 months.
- Add 1 cup shredded cheese of your choice to the batter. Sprinkle 1/2 cup shredded cheese on top. Bake as usual.
- Mix in one drained can of diced green chilies before baking.
- Amp up the sweetness by added 1/4 cup sugar to the batter.
- Add 1/4-1/2 cup crumbled bacon to the batter.
- Do any combination of the above for an even more interesting interpretation.
Tips and FAQs
The top of your corn casserole will look a bit dry and cracking and a toothpick inserted in the middle isn’t wet. You may think that it is overcooked, but allow it to sit for 5 minutes and it’ll cool and look as moist as cake.
The recipe as written is for an 8 x 8 or 9 x 9 inch pan. If you double the recipe, it will fill a 9 x 13 inch pan and you’ll want to bake it for 55-60 minutes.
Yes, you can! Mix the ingredients as directed and grease the inside of your crock pot crock. Pour in the mixture and spread smooth. Cover and cook on High for 2 to 2 1/2 hours or Low for 4 hours.
Corn Casserole Recipe
Classic Corn Casserole
Corn casserole is a class holiday side dish, but it’s also a budget-friendly, super easy side for any dinner. Also known as corn pudding, this corn casserole is all the best parts of cornbread in a slightly sweet baked spoon bread.
- 1 (15 ounce) can Whole Kernel Corn, drained
- 1 (15 ounce) can Creamed Corn
- 1/2 cup (1 stick) Butter, melted
- 2 Large Eggs
- 1 cup Sour Cream
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 2 quart or 9 x 9 inch baking dish.
- Combine drained whole corn, creamed corn, eggs, sour cream and melted butter in a large bowl. Stir well to full combine.
- Add corn muffin mix and stir gently until ingredients are just combined.
- Pour mixture into baking dish and spread evenly.
- Bake for 45-50 minutes until just golden brown on top and the center is set.
- Allow the casserole to cool for 5 minutes before serving.
You can tell that your casserole is done when a toothpick inserted in the middle comes out clean or with dry crumbs on it. Allow the casserole to cool for 5 minutes before serving.
Easily double this recipe and bake in a 9 x 13 inch baking dish and increase the baking time to 55-50 minutes.
Leftovers can be stored in the fridge for up to a week or frozen in a sealed container for up to 2 months.
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Amount Per Serving: Calories: 131Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 149mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 4g